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Title: Slow Cooked Barbecued Spareribs
Categories: Pork Ceideburg
Yield: 4 Servings
| 3/4 | c | Ketchup |
| 1/2 | c | Cider vinegar |
| 2 | tb | Hot sauce |
| 1 | md | Onion, grated |
| 3 | Garlic cloves, minced | |
| 1 | tb | Worcestershire sauce |
| 1 | Rack of pork ribs, about 4 pounds | |
| This is a pretty typical US BBQ treatment. |
Combine the ketchup, vinegar, hot sauce, onion, garlic and Worcestershire sauce in a mixing bowl and stir until blended. Pour half of the sauce into a glass baking dish large enough to hold the ribs in a single layer. Place the ribs meaty side down in the sauce. Pour remaining sauce over; cover and refrigerate for 12 to 24 hours.
Heat a charcoal grill until the coals are thickly coated with ash. If you are using a gas grill, preheat on low for 5 minutes with the lid closed.
Place the ribs on a rack set at least 6 inches from the fire. Grill slowly, for 15 minutes. Turn and baste with sauce. Ribs should have browned slightly. If they still look raw, stoke the fire. If they have browned a great deal or scorched in spots, move ribs to a cooler part of the fire. Cook for 15 minutes, baste, and turn again. Grill for 30 to 45 minutes longer, turning and basting, every 5 minutes. Watch the fire carefully, keeping flames away from the ribs.
To serve, slice the rack into individual ribs and pile on a heated platter.
Serves 4.
PER SERVING: 1,065 calories, 76 g protein, 9 g carbohydrate, 79 g fat (30 g saturated), 313 mg cholesterol, 556 Mg sodium, 0 g fiber.
Andrew Schloss, SF Chronicle, 7/22/92.
Posted by Stephen Ceideberg; October 20 1992.
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